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I really like the taste of this but the directions were a bit confusing. I haven't worked with udon much and I wasn't sure how long a "few" minutes was, so I boiled the udon and broccoli for 3 minutes. Next time I would try 5 because my udon wasn't quite cooked. Also, since you're supposed to add the noodles separately, it might be helpful to just boil them separately unless you want to pick out the broccoli at the end. I made this vegan by leaving out the meat and egg and using vegetarian oyster sauce. Next time I'll add carrots and bell peppers. Thanks for the recipe!
Prepping the ingredients is the most time-consuming part of this recipe; cooking the dish actually takes only 10-15 minutes and is still quite easy to do. I added 1/2 tablespoon of granulated sugar to the sauce ingredients and used Sriracha chili paste instead of the pepper flakes. I also used layers of bok choy instead of the broccoli and threw in some rehydrated Shitake mushrooms. It was fabulous!
i didn't have any ham or oyster sauce but made this anyway with all the other ingredients and it tasted great! i doubled the sauce for 900g of noodles and it was enough sauce
Yum! Very packed full of flavour. I used steak peices to substitute the ham to make it more of a meal, and tripled the recipe which only just feed 6. I chopped the the spring onion but forgot to add to the meal lol. Its spicy but not to spicy =]
This is a good noodle recipe. I found it quite easy to make. For personal preference, I decided to leave out the ham, but I think it was good without it. I had a pound of noodles to use up, so I doubled the sauce. It was just enough, so next time i may triple the sauce if I have that many noodles. Thanks for the recipe.
I'm not sure if I would call this "simple" *big grins*, but it sure it good! I left out the ham (on purpose) and the dark soy (on accident), but other than that stayed with the recipe as far as ingredients go. I would recommend to future chefs to get everything prepped ahead of time and ready to go ahead of time. As with most stirfries, there is no stopping to make the sauce up (so you call to hubby and ask him to do it and grimace at his inability to eyeball measurements! *grins*). This one is definitely going in my Asian folder for safe keeping! Thank you for posting.
i used 200g of udon but still found it a bit salty. great dish but will reduce the amount of oyster/dark soy sauce next time. Thanks.
thumbs up my fellow watermelon! The hoisin really brings a different flavour to the udon, not making it bland like most yaki-udon recipes......I will be making this over and over again..Thanks very much for the lovely recipe